Why should apples have all the crust and ice cream?
We’ve decided they shouldn’t. That’s why pork is crashing this pastry party and making it a full-blown feast to rave about. We just want our piece of the pie – and we’re willing to share it with Granny Smith.
Now, before all you purists get your snouts out of joint, we want to acknowledge our pork connoisseurs across the pond who are famous for their pork pies. In fact, the Melton Mowbray Pork Pie Association was created to protect the authenticity of Melton Mowbray Pork Pies. It’s that type of pork zeal that makes us proud to be distant, pork-loving cousins. The last thing we’re out to do is replicate their masterpiece.
We’re here in the heartland of the States in the heart of summer – and that screams picnics, pie and good times Americana style. But who has time to make a fabulous pork meal AND dessert?
We do, and all at once to boot.
Pork and apples are long-time stewing buddies. So it comes as no surprise that we’ve shoved them under the cover of a delicious flaky crust. This is no pot pie, my friend. This is a lean, mean protein pie that is meal worthy and snackalicously good.
If GM gets to “reinvent” Chevrolet, then we can take a little liberty with apple pie. Fair?
To the citizenry of Porktastic, we give you the second recipe worthy of making our Porktastic Nine. We think it’s a little slice of heaven that will have you clamoring for seconds, and thirds, and…
you’d better make two.
Oh…and don’t forget the ice cream.
Pork [and apple] Pie á la Mode
Ingredients
1 pound lean ground pork loin
1/2 cup finely chopped onion
1/2 cup fine dry bread crumbs
2 medium-sized apples, peeled, cored, sliced (we prefer Granny Smith)
1/2 cup chicken broth
2 tbsp. brown sugar
1/4 tsp. ground cinnamon
1 tsp. salt
1 tsp. dried cloves
Dash of pepper
Pastry for 2-crust 9 inch pie
Directions
Sauté ground pork and onion over medium heat until pork begins to brown and onion is tender. Remove from heat. Add bread crumbs, chicken broth, salt and pepper. Stir. Line a 9-inch pie plate with half the pastry and fill with meat mixture. Add sliced apples, brown sugar and cinnamon to pie. Apply top crust, seal and flute around edge. Cut slits in top crust to allow steam to escape. Bake in 400 degree oven for 35 to 40 minutes or until crust is golden brown. Let cool for 5-10 minutes before serving.
Makes six servings. Four if your slices are generous.
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